Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Tricolor Pearl Couscous

  1/2 cup dry $5.29
• Organic Lemon

  1 lemon (1 teaspoon zest and 2 tablespoons juice) $1.29
• Organic Garlic

  2 cloves, minced $2.89
• Italian Parsley

  1/4 cup chopped $1.49
• Plain Greek Yogurt

  1/2 cup
• Extra-Virgin Olive Oil

  2 tablespoons
• Ground Cumin

  1 teaspoon
• Ground Coriander

  1 teaspoon
• Paprika

  1 teaspoon
• Ground Cinnamon

  1/4 teaspoon
• Kosher Salt

  1 teaspoon
• Black Pepper

  1/2 teaspoon
• Water

  3/4 cup

Instructions

1. Preheat the oven to 425°F. Pat 12 ounces chicken thighs dry, slice 12 ounces zucchini into thick half-moons, and cut 8 ounces heirloom tomatoes into wedges.
2. Coat 12 ounces chicken thighs with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1/4 teaspoon cinnamon, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 minced garlic clove, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
3. Arrange the seasoned 12 ounces chicken thighs on one side of a rimmed sheet pan. Toss 12 ounces zucchini and 8 ounces tomatoes with 1/2 tablespoon olive oil on the other side, then roast everything for 15 minutes.
4. Turn the pan contents and roast for another 8–10 minutes, until the thickest piece reaches 165°F and the vegetables are browned at the edges; rest the pan contents for 5 minutes.
5. While the sheet pan roasts, toast 1/2 cup dry pearl couscous in 1/2 tablespoon olive oil over medium heat for 2 minutes. Add 3/4 cup water and 1/4 teaspoon salt, cover, and simmer for 10 minutes; remove from the heat and rest, covered, for 5 minutes.
6. Mix 1/2 cup Greek yogurt with 1 tablespoon lemon juice, 1 minced garlic clove, and 2 tablespoons chopped parsley.
7. Divide the couscous cooked from 1/2 cup dry pearl couscous, 12 ounces roasted chicken thighs, 12 ounces roasted zucchini, and 8 ounces roasted tomatoes between two shallow bowls; spoon over the yogurt sauce made with 1/2 cup Greek yogurt and finish with 2 tablespoons chopped parsley.